Diversity of spoilage fungi associated with various French dairy products
Yeasts and molds are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Yet, few studies have investigated the diversity of spoilage fungi encountered in dairy products. In the present study, 175 isolates corresponding to 105 from various spoiled dairy p...
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ftunibolognairis:oai:cris.unibo.it:11585/865697 2024-09-15T17:45:32+00:00 Diversity of spoilage fungi associated with various French dairy products Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. 2017 ELETTRONICO http://hdl.handle.net/11585/865697 https://doi.org/10.1016/j.ijfoodmicro.2016.10.026 eng eng info:eu-repo/semantics/altIdentifier/wos/WOS:000390071600023 volume:241 firstpage:191 lastpage:197 numberofpages:7 journal:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY http://hdl.handle.net/11585/865697 doi:10.1016/j.ijfoodmicro.2016.10.026 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84993965307 Dairy product Diversity Fungi Preservative resistance Spoilage info:eu-repo/semantics/article 2017 ftunibolognairis https://doi.org/10.1016/j.ijfoodmicro.2016.10.026 2024-06-24T14:25:49Z Yeasts and molds are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Yet, few studies have investigated the diversity of spoilage fungi encountered in dairy products. In the present study, 175 isolates corresponding to 105 from various spoiled dairy products and 70 originating from dairy production environments, were identified using sequencing of the ITS region, the partial β-tubulin, calmodulin and/or EFα genes, and the D1–D2 domain of the 26S rRNA gene for filamentous fungi and yeasts, respectively. Among the 41 species found in spoiled products, Penicillium commune and Penicillium bialowiezense were the most common filamentous fungi, representing around 10% each of total isolates while Meyerozyma guilliermondii and Trichosporon asahii were the most common yeasts (4.8% each of total isolates). Several species (e.g. Penicillium antarcticum, Penicillium salamii and Cladosporium phyllophilum) were identified for the first time in dairy products or their environment. In addition, numerous species were identified in both spoiled products and their corresponding dairy production environment suggesting that the latter acts as a primary source of contamination. Secondly, the resistance to chemical preservatives (sodium benzoate, calcium propionate, potassium sorbate and natamycin) of 10 fungal isolates representative of the observed biodiversity was also evaluated. Independently of the fungal species, natamycin had the lowest minimum inhibitory concentration (expressed in gram of preservative/l), followed by potassium sorbate, sodium benzoate and calcium propionate. In the tested conditions, Cladosporium halotolerans and Didymella pinodella were the most sensitive fungi while Yarrowia lipolytica and Candida parapsilosis were the most resistant towards the tested preservatives. This study provides interesting information on the occurrence of fungal contaminants in dairy products and environments that may help developing adequate strategies for fungal spoilage control. Article in Journal/Newspaper Antarc* IRIS Università degli Studi di Bologna (CRIS - Current Research Information System) International Journal of Food Microbiology 241 191 197 |
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IRIS Università degli Studi di Bologna (CRIS - Current Research Information System) |
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ftunibolognairis |
language |
English |
topic |
Dairy product Diversity Fungi Preservative resistance Spoilage |
spellingShingle |
Dairy product Diversity Fungi Preservative resistance Spoilage Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. Diversity of spoilage fungi associated with various French dairy products |
topic_facet |
Dairy product Diversity Fungi Preservative resistance Spoilage |
description |
Yeasts and molds are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Yet, few studies have investigated the diversity of spoilage fungi encountered in dairy products. In the present study, 175 isolates corresponding to 105 from various spoiled dairy products and 70 originating from dairy production environments, were identified using sequencing of the ITS region, the partial β-tubulin, calmodulin and/or EFα genes, and the D1–D2 domain of the 26S rRNA gene for filamentous fungi and yeasts, respectively. Among the 41 species found in spoiled products, Penicillium commune and Penicillium bialowiezense were the most common filamentous fungi, representing around 10% each of total isolates while Meyerozyma guilliermondii and Trichosporon asahii were the most common yeasts (4.8% each of total isolates). Several species (e.g. Penicillium antarcticum, Penicillium salamii and Cladosporium phyllophilum) were identified for the first time in dairy products or their environment. In addition, numerous species were identified in both spoiled products and their corresponding dairy production environment suggesting that the latter acts as a primary source of contamination. Secondly, the resistance to chemical preservatives (sodium benzoate, calcium propionate, potassium sorbate and natamycin) of 10 fungal isolates representative of the observed biodiversity was also evaluated. Independently of the fungal species, natamycin had the lowest minimum inhibitory concentration (expressed in gram of preservative/l), followed by potassium sorbate, sodium benzoate and calcium propionate. In the tested conditions, Cladosporium halotolerans and Didymella pinodella were the most sensitive fungi while Yarrowia lipolytica and Candida parapsilosis were the most resistant towards the tested preservatives. This study provides interesting information on the occurrence of fungal contaminants in dairy products and environments that may help developing adequate strategies for fungal spoilage control. |
author2 |
Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. |
format |
Article in Journal/Newspaper |
author |
Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. |
author_facet |
Garnier L. Valence F. Pawtowski A. Auhustsinava-Galerne L. Frotte N. Baroncelli R. Deniel F. Coton E. Mounier J. |
author_sort |
Garnier L. |
title |
Diversity of spoilage fungi associated with various French dairy products |
title_short |
Diversity of spoilage fungi associated with various French dairy products |
title_full |
Diversity of spoilage fungi associated with various French dairy products |
title_fullStr |
Diversity of spoilage fungi associated with various French dairy products |
title_full_unstemmed |
Diversity of spoilage fungi associated with various French dairy products |
title_sort |
diversity of spoilage fungi associated with various french dairy products |
publishDate |
2017 |
url |
http://hdl.handle.net/11585/865697 https://doi.org/10.1016/j.ijfoodmicro.2016.10.026 |
genre |
Antarc* |
genre_facet |
Antarc* |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/WOS:000390071600023 volume:241 firstpage:191 lastpage:197 numberofpages:7 journal:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY http://hdl.handle.net/11585/865697 doi:10.1016/j.ijfoodmicro.2016.10.026 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84993965307 |
op_doi |
https://doi.org/10.1016/j.ijfoodmicro.2016.10.026 |
container_title |
International Journal of Food Microbiology |
container_volume |
241 |
container_start_page |
191 |
op_container_end_page |
197 |
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1810493403335491584 |